Crispy fried wings tossed in tangy cayenne-butter sauce
Classic Buffalo Wings
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
6
40 wing pieces
Difficulty
Easy
Cost
Moderate
$$
Classic Buffalo Wings
Crispy fried wings tossed in tangy cayenne-butter sauce
★4.7(7)
Extra-crispy fried chicken wings tossed in the iconic Buffalo sauce of melted butter and Frank's RedHot. Served with celery sticks and blue cheese dressing.
10m
Prep Time
20m
Cook Time
30m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Buffalo wings were born in 1964 at the Anchor Bar in Buffalo, NY. The formula is brilliantly simple—fried wings, butter, hot sauce—and it has conquered the world.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic Buffalo Wings is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 4 lbs chicken wings, split into flats and drumettes
- 1/2 cup Frank's RedHot sauce
- 1/3 cup unsalted butter, melted
- Oil for deep frying
- Celery sticks for serving
- Blue cheese dressing for dipping
Instructions
- 1
Pat wings completely dry with paper towels—this is the most important step for crispy skin.
- 2
Heat oil to 375°F in a deep pot. Fry wings in batches for 10-12 minutes until golden and cooked through.
- 3
While wings fry, whisk together melted butter and Frank's RedHot in a large bowl.
- 4
Drain fried wings briefly on paper towels, then immediately toss in the buffalo sauce.
- 5
Serve on a platter with celery sticks and blue cheese dressing on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Frank's RedHotAny cayenne-based hot sauce
Crystal and Louisiana Hot Sauce are close alternatives
Deep fryingAir fryer at 400°F for 20 minutes
Toss with a little oil first for crispier results
Tips & Storage
Pro Tips
Double-frying at 250°F for 10 minutes then 375°F for 8 minutes gives the crispiest wings possible.
For baked wings, toss with baking powder and bake at 425°F on a rack for 45 minutes, flipping once.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 3 days. Wings lose crispiness when stored.
Reheating
Reheat on a wire rack at 400°F for 10-12 minutes to restore crispiness. Re-toss in fresh sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (130mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates28g
Fat1g
Fiber720mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Blue cheese or ranch?
- In Buffalo, it's always blue cheese. Ranch is acceptable everywhere else.
- Can I make them less spicy?
- Increase the butter ratio or mix in honey for a milder, sweeter wing.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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